Easy Carrot Dip With A Bite Food

MOROCCAN CARROT DIP

Steps:

• Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
• Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.

CARROT CAKE ENERGY BITES

Steps:

• Stir together first 5 ingredients.
• Form the dough into tablespoon-sized balls, dip in coconut flakes, and refrigerate an hour before eating.

EASY CARROT DIP WITH A BITE

Steps:

• Drain the carrots and put all ingredients in a food processor or blender. Add the yogurt ONLY if you want to reduce the heat.
• Buzz until you have the desired consistency.

BEET AND WALNUT DIP

Steps:

• In a blender (or food processor, they work equally well) combine the roasted beets, walnuts, garlic, vinegar and maple syrup. Blend to combine.
• With the blender running, drizzle in the olive oil. Season dip with salt and za'atar, if using. Blend into a smooth paste. Taste and adjust seasoning if necessary (see note).
• At this point, the dip can be transported to an air tight container and kept, refrigerated, for up to 4 days.
• To serve: partially fold in the sour cream to the dip. I like to marble the red and the white colours instead of completely combining them. Spoon into a shallow bowl with plenty of surface area.
• Drizzle the dip generously with olive oil. Sprinkle with dill and black pepper. Finish with flaky salt. Serve with crackers or pita and cut vegetables.

HEALTHY CARROT DIP FOR ONE

Steps:

• Place carrot and juice in small saucepam.
• Cook uncovered, over low heat, about 10 minutes or until liquid is evaporated.
• Cool for 10 minutes.
• Blend or process carrot mixture with yogurt.
• Stir in mint, currants and ginger.

CARROT DIP

Steps:

• In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in the carrots, onions, Worcestershire sauce and garlic salt. Chill for at least 1 hour. , To make a lettuce serving bowl, hollow out the head of lettuce, keeping the core at the bottom intact and removing enough interior leaves so that a 1-in. shell remains. Add dip; serve with vegetables or crackers.

CARROT & HALLOUMI FRITTERS WITH CORIANDER DIP

Steps:

• Whisk the egg and flour together in a large bowl until thick and lump-free, then fold in the onion, carrots, halloumi, ginger, chilli, ground coriander, half the fresh coriander and plenty of seasoning. The mixture should be quite stiff - if the batter isn't coating the veg, add another tablespoon of flour or a small splash of milk.
• Fill a medium heavy-based saucepan no more than a third full of vegetable oil and heat to 180C, or until a cube of bread sizzles when dropped into the oil, and browns in about 30 seconds.
• Form the fritter mixture into bite-sized balls using your hands or two small spoons. Fry the fritters in batches of five or six, turning in the oil every few minutes for a total of 5-6 mins, or until crisp and golden brown. Drain on kitchen paper and serve hot, or leave to cool and reheat before serving. Will keep in an airtight container in the fridge for up to three days, or in the freezer for three months. To reheat, heat the oven to 220C/200C fan/gas 7, transfer to a baking tray, and bake for 5-10 mins until crisp and heated through.
• To make the dip, combine the yogurt, most of the remaining fresh coriander, and some seasoning. Melt the butter or ghee in a small frying pan, then stir in the paprika, chilli flakes and coriander seeds. Sizzle for 1 min, then pour over the yogurt. Top with the rest of the coriander, and serve with the fritters for dunking.

ROASTED CARROT DIP

Steps:

• Pre-Heat Oven to 200°c or 180°c If Using A Fan Assisted Oven
• Peel The Carrots And Chop In To 1" Pieces
• Add the Chopped Carrots And Un-Peeled Garlic To An Oven Proof Dish. Drizzle With The Olive Oil And Season With Salt And Fresh Black Pepper
• Place In The Oven And Roast For 20 Minutes, Or Until Nicely Caramelized And Fork Tender (Not Al-Dente)
• Once Cooked, Remove the Garlic From The Skin And Place in to your blender/Food Processor Along With The Roasted Carrots
• Add All The Remaining Ingredients To The Blender/Food Processor and Blend For 1 - 2 Minutes Until You Have A Smooth Dip-Like Consistency.
• If The Mixture Is Too Thick, Just add A little More Water And Blend Again. Repeat This Until Your Desired Consistency Has Been Achieved

ROASTED CARROT DIP

Steps:

• Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)
• Cut the carrots into 1 inch sized chunks, toss them in olive oil and salt and place on a baking sheet along with the garlic cloves. Bake in the oven for approximately 20 minutes until the carrots are tender and lightly browned on the edges.
• In a food processor combine the cooked carrots, garlic, tahini, lemon juice, cumin and liquid and blend until smooth.
• Serve sprinkled with a pinch of smoked paprika, parsley or toasted pumpkin seeds

20 CARROT RECIPES: PERFECT SAUTEED CARROTS & MORE!

Steps:

• Peel the carrots and slice them diagonally into rounds (on the bias).
• Heat the olive oil in a large skillet over medium high heat. Add the carrots and cover. Cook for 4 minutes without stirring.
• Remove the lid, stir, and add the 1/4 teaspoon kosher salt. Continue to saute uncovered 3 to 4 minutes until browned, stirring occasionally. Remove from the heat and stir in the fresh herbs and a few more pinches kosher salt to taste. Serve immediately.